We ran the numbers and the James Beard Foundation Award Finalist for Outstanding Restaurant, Brennan’s [New Orleans, Louisiana] with an illustrious 75 years of dining history, goes through 459,640 eggs annually. That’s nearly half a million!
As Easter Sunday [April 17, 2022] approaches, it would be an egg-cellent idea to look to the flagship restaurant of the famous New Orleans family dynasty that pioneered the concept of brunch with Breakfast at Brennan’s. Here, the chefs are eggs-perts in preparing eggs in any and every way possible – sous vide, poached, beaten, scrambled, boiled, or fried sunny side up or down. Executive chef Ryan Hacker presents his innovative new egg dishes, like the Caviar & Custard with White Sturgeon Caviar, Smoked Redfish, and Preserved Lemon on a house-made English Muffin or the Omelette à la Creole with Louisiana Crawfish Tails, Manchego Gremolata, Creole Sauce, alongside the classic signature egg dishes such as Eggs Hussarde, Eggs Sardou, Eggs Benedict, Eggs Cardinal, and Eggs Nouvelle Orleans. Even the dining tables in the Roost Bar have real eggshells embedded in the table design!
Brennan’s has the history and experience for any egg story – as spring is the time when these ideas could be hatched!
Factoid: The Historic Evolution of the Brennan’s Building
The original structure was built in 1795 by Don Vincent Rillieux, the great-grandfather of artist Edgar Degas. It then became the Banque de la Louisiane, the first financial institution established in the Louisiana territory, subsequently known as the Louisiana State Bank. Transformed into a residence in 1820 by Alonzo Murphy, the State Attorney General and a member of Louisiana’s High Court, the elegant edifice was home to his son, world-renowned chess prodigy, Paul Morphy, until 1884. The Morphy Estate donated the building to Tulane University, from which the Brennan family acquired it in 1954. In the years that followed, the iconic pink ‘nest’ hatched the Brennan restaurant dynasty.